Ingredients:
3 cups broth
1 tsp thread saffron
8 pieces mussels
1 dozen medium size shrimp
1 large squid
5 oz. Chorizo
6 pieces big scallops
2 cloves garlic, minced
1 tsp sweet smoked paprika
3 tbsp olive oil
1/2 large onion, chopped
2 shallots chopped
1 roasted green pepper, finely chopped
½ large tomato, chopped
2 cups paella rice
Preparation:
Heat the broth in a large pot. Stir in saffron.

Peel and devein the shrimps, cut squid into thin shred then Pat them dry with paper towels. Sprinkle with salt and one TBSP white wine and let sit 10 minutes.
In a separated pan, add ¼ cup of white wine, clams and mussels cook until mussels are opened, reserve.
Heat 3 tbsp of oil, add chorizo, onion, shallots and bell pepper to pan and cook until the vegetables are tender about 5 minutes.

Raise heat, add tomato and cook until it becomes sauce- like about 3-5 minutes. Pour in broth and bring it to boil. Add the rice evenly across the pan. Stir in paprika, salt and black pepper for taste, give a good stir.

Do not stir after this point. Turn the heat low and continue to simmer until rice is no longer soupy but enough liquid remains to continue cooking the rice for about 15 more minutes.
Arrange shrimp, scallops, and shredded squid over the rice. Cover and continue cooking for 10 to 15 minutes until everything is done. Remove pan from the heat add mussels and cover. Let stand for 10 minutes.

主要成份：
3 杯高湯
1 茶匙藏紅花
8只貽貝
12只 中号蝦
1 条大魷魚
5 盎司香腸
6 只大扇貝
2 瓣大蒜，切碎
1 茶匙香薰制辣椒粉
3 湯匙橄欖油
1/2 個大洋蔥，切碎
2个小红葱，切碎
1 只烤青椒，切碎
½ 個大蕃茄，切碎
2 杯 海鲜饭专用米

做法：

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大锅中热高汤，拌入藏紅花。

虾去虾线，鱿鱼切丝用厨房纸擦干。灑上鹽，一大勺白酒腌10 分鐘

在一個平底鍋里，加1/4杯白葡萄酒和 貽貝煮至貽貝开了口关火。 備用。

熱 3湯匙油，加入香腸、 洋蔥、蒜头和青椒到锅里炒等到蔬菜軟化大概5分钟。

开大火、 加番茄一起烹煮，直到它成為醬汁狀，3-5 分鐘。倒入高湯和煮貽貝的酒水（一共3杯）煮至沸騰。

在鍋裡均勻地撒入大米。拌入辣椒粉，鹽和黑胡椒粉调味道。现在开始不可以搅拌了。开小火，繼續煮至飯不再是汤水狀但仍有足夠的汤汁繼續煮米飯 約 15 分鐘。如果需要，添加額外的高汤。

在米饭上排起蝦、 扇貝、 魷魚絲。盖盖子再煮10-15 分鐘，直到飯熟透熄火加入貽貝加盖静置 10 分鐘。